In this dish, basil and fresh melon tossed with lemon juice and jalapeño jazz up grilled (or broiled) oysters. The refreshing mild licorice flavor of shredded basil enhances the sweetness of canteloupe or honeydew.

On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.

If you don't care for spice, use a pinch of smoked paprika instead. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro.
Read more about this recipe at Steamy Kitchen.